Raspberries and jalapeno peppers add a fresh twist to a these barbecue wings. Serve with cole slaw or fresh salad.
2/3 cups barbecue sauce
2/3 cup seedless raspberry jam
3 tablespoons finely chopped onion
1 to 2 jalapenos, seeded and finely chopped
2 teaspoons minced garlic, divided
2 teaspoons Liquid Smoke, divided (optional)
1/4 teaspoon salt
15 whole chicken wings (about 3 pounds)
1 small onion, sliced
1 cup water
Directions
Preheat oven to 350 degrees.
In a small bowl, combine the barbecue sauce, jam, chopped onion, jalapenos, 1 teaspoon garlic, 1 teaspoon Liquid Smoke (if desired) and salt; mix well. Cover and refrigerate for at least 2 hours.
Cut chicken wings into three sections; discard wing tip section. Place the chicken wings in a greased 15x10x1-inch baking pan. Top with sliced onion and remaining Liquid Smoke; pour over wings. Cover and bake 3- minutes or until juices run clear.
Transfer wings to a greased broiler pan; brush with sauce. Broil 4 to 5 inches from the heat for 20 to 25 minutes, turning and basting every 5 minutes or until wings are well coated.
© Donna Monday
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